Fava – Split pea puree/dip
Ingredients
450g Santorini yellow lentil fava or small yellow split peas
5–6 cups water
*1 full cup chopped onions
2 bay leaves – optional
2-3 tsp salt, or to taste
1–1½ pepper, or to taste
2-3 tbsp extra virgin olive oil, or to taste
Garnish: chopped or thinly sliced red onion, chopped flat leaf parsley and lemon wedges
Preparation
Rinse the split peas under running cold water and drain. Then, place in a large non-stick pot and cover with double the amount of fresh cold water. Slowly bring to boil and skim off any foam that rises to the surface. Lower the temperature, add the onions and the bay leaves (optional) and let simmer for about 45-60 minutes or until the yellow split peas have collapsed and the water has been absorbed. While the split peas are cooking stir occasionally. If the split peas absorb all the water before collapsing add about ½-1 cup of water.
When cooked, discard the bay leaves (if using) and set the fava mixture aside to cool a bit. Now, beat or mash the fava mixture with a mini hand blender for a smooth puree or with a spatula or wooden spoon for a coarser puree.
Season with salt and pepper and blend in a little bit of olive oil for extra smoothness. When cooled, refrigerate until ready to use.
Serve either cold or at room temperature with lemon wedges, garnished with chopped or thinly sliced red onion and finely chopped flat leaf parsley.
Yield: 10–12 servings
* For extra flavour sauté onions in olive oil before adding to the split peas.
• Personally I love to serve fava with caramelised onion slices and lots of pita bread. It looks great and tastes even better!
For the caramelised onions: Melt a little butter with sugar – about 1 tbsp of sugar to every 10g of butter – in a pan and stir until sugar has caramelised. Add the onion slices, stir and cook until tender. Set aside to cool.
Enjoy!
